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Sticky Buffalo Cauliflower Bites

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Ingredients

  • 1 large head cauliflower (cut into florets)
  • ½ cup all-purpose flour
  • ½ cup water (or milk)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt & pepper (to taste)

 Sauce

  • ½ cup buffalo sauce (or hot sauce)
  • 2–3 tbsp honey (or maple syrup)
  • 1 tbsp melted butter
  • 1 tsp soy sauce (optional, for depth)

 Instructions

1. Preheat

  • Oven to 425°F (220°C)
  • Line a baking tray with parchment paper

2. Make Batter

  • Mix flour, water, garlic powder, paprika, salt, and pepper
  • Stir until smooth (like pancake batter)

3. Coat Cauliflower

  • Dip each floret into batter
  • Shake off excess and place on tray

4. First Bake

  • Bake for 20 minutes until lightly crispy

5. Make Sauce

  • Mix buffalo sauce, honey, butter, and soy sauce

6. Toss & Bake Again

  • Coat baked cauliflower in sauce
  • Return to oven for 10–15 minutes until sticky and caramelized

 Optional Garnish

  • Fresh parsley
  • Lemon wedges (just like in your pic!)
  • Sprinkle of sesame seeds

 Q&A Tips

Q: How do I make them extra crispy?
A: Don’t overcrowd the pan and bake on a wire rack if possible.

Q: Can I air fry instead?
A: Yes! Air fry at 375°F (190°C) for 12–15 mins, then sauce + 5 more mins.

Q: Can I make them gluten-free?
A: Use rice flour or gluten-free flour blend.

Q: Are they very spicy?
A: Depends on your sauce—balance with more honey if needed

Q: Why are mine soggy?
A: Too much batter or overcrowding traps steam—keep them spaced out.

Q: Can I store leftovers?
A: Yes, but they’re best fresh. Reheat in oven or air fryer to crisp up again.

Sara Mitchell

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